1/4 c. salad oil
3 lbs. beef in cubes
1 lb. onions, chopped
1 tbsp. paprika
1 1/2 tsp. salt
1/8 tsp. pepper
1 can (10 oz.) condensed beef bouillon or 2 beef bouillon cubes, dissolved
3 tbsp. flour
1 c. sour cream

Step 1: In a Dutch oven heat oil, add beef, brown and remove from pan.

Step 2: Add onion saute for 10 minutes.

Step 3: Return meat to pan add paprika, salt and pepper. Stir in 3/4 of the beef bouillon.

Step 4: Bring to a boil and simmer on low for 2 hours.

Step 5: In a small bowl put flour and rest of the bouillon, stir until smooth, add to beef mixture and stir constantly, simmer uncovered 15 minutes.

Step 6: When ready to serve remove 1/2 cup of the gravy and add it to the sour cream, blending smoothly. Add the cream to the meat and fold in gently. Heat for a few minutes but DO NOT BOIL. Serve over cooked egg noodles.